If you’re looking for an easy dessert recipe to make for the holidays, then you’ve come to the right place! Made in an 8-inch square baking pan, this Salted Pecan Pie Brownies recipe is a fun, delicious twist on the traditional pecan pie that combines a sweet and salty mix of homemade chocolate brownies topped with an easy salted pecan pie topping. This salted pecan pie brownie recipe is so wonderfully rich and decadent that the minute you take a bite, you’ll be in heaven!
Table of Contents
The Best Salted Pecan Pie Brownies – Recipe Overview
These pecan pie brownies are easy to whip up, but the best part comes when you pour the salted pecan pie topping all over the brownies! And the other satisfying part—besides eating them of course—is cutting into them!
The brownie base of this recipe was adapted from my Double Chocolate Mint Brownies. This version is a little fudgier using one less egg, and I’ve added espresso powder, which ramps up that chocolate flavor just a little more!
I could probably eat just the salted pecan pie topping with a spoon—I love it that much! This part of the recipe is adapted from my Chocolate Pecan Pie recipe, this time using a flavorful sea salt butter.
The sea salt really complements the sweetness of the caramel pecan topping nicely and gives it a creamy texture.
Let’s Make Pecan Pie Brownies!
Below is an overview of how to make the best pecan pie brownies!
Whisk the dry ingredients together. This includes all-purpose flour, salt, baking powder, unsweetened cocoa powder, and espresso powder.
Mix the wet ingredients. Use either a hand mixer or stand mixer for this part. The ingredients you’ll need for this step are unsalted butter, vegetable oil, granulated sugar, eggs, and vanilla extract.
Add the dry to the wet. I recommend adding the whisked dry ingredients in gradually and over low speed. The brownie batter will be towards the thicker side, but mushy, and easily spreadable.
Spoon then bake. Transfer the brownie batter into the prepared 8-inch square pan, then spread it out using a spatula. Bake for 25-30 minutes at 350ºF.
For reference, I took my brownies out after baking for 25 minutes.
Make the salted pecan pie topping. I recommend doing this while the brownies bake so the topping is ready to go when the brownies come out of the oven. Use a medium-size saucepan to combine the granulated sugar, dark brown sugar, all-purpose flour, light corn syrup, lightly whisked egg, sea salt butter, and vanilla extract. Remove from heat and add in the chopped pecans.
Pour over the top then bake again. Remove the brownies from the oven and pour the salted pecan pie topping over the top. Sprinkle with a little sea salt flakes, then place the brownies back into the oven for another 15-20 minutes at the same temperature of 350ºF.
For reference, my brownies baked for additional 20 minutes before I removed them from the oven.
Allow to cool and set. When done, remove the brownies from the oven and allow them to cool and set completely. The brownies will have some jiggle to them in the middle of the pan. This is okay!
After they’ve cooled down some, you can place them in the refrigerator for 30-60 minutes to help set a little faster. Also, enjoying these chilled is SO GOOD.
What Can I Use in Place of Espresso Powder?
The espresso powder is added to enhance the flavor of the pecan pie brownies. If you don’t have espresso powder, you can either:
- Omit it from the salted pecan pie brownie recipe;
- You can use 1 teaspoon of instant coffee powder that’s been dissolved in 2 tablespoons of water; or
- Omit it from the recipe and replace the unsweetened cocoa powder for an unsweetened dark chocolate cocoa powder (1:1 substitution).
The Best Brownie Making Tools
FAQs
You’ll need an 8-inch square baking pan.
Of course! If going the box mix route, I recommend adding 2 teaspoons of vanilla extract and 1 teaspoon of espresso powder to the brownie mix to give it a boost of flavor. Follow the rest of the recipe for the salted pecan pie topping.
Looking for More Brownie Recipes?
The Best Salted Pecan Pie Brownies
Ingredients
chocolate fudge brownies
- 1 cup All-Purpose Flour
- 1/2 tsp Salt
- 1/2 tsp Baking Powder
- 1/2 cup Unsweetened Cocoa Powder
- 1 tsp Espresso Powder
- 1/4 cup Unsalted Butter, room temperature
- 1/4 cup Vegetable Oil
- 1 1/2 cup Granulated Sugar
- 2 Large Eggs, room temperature
- 2 tsp Vanilla Extract
salted pecan pie topping
- 1/4 cup Granulated Sugar
- 1/4 cup Light or Dark Brown Sugar
- 1 tbsp All-Purpose Flour
- 1/4 cup Light Corn Syrup
- 1 Large Egg, slightly whisked
- 1/4 cup Unsalted Butter
- 1 tsp Vanilla Extract
- 1/2 cup Chopped Pecans
- 1 tbsp Sea Salt Flakes, sprinkled on before baking
Instructions
- Adjust your oven rack to the 2nd level position (just above center) and preheat your oven to 350ºF. Generously spray an 8-inch square baking pan with a flour-based baking spray, then set to the side. If you prefer to cut your brownies outside of the pan after they've cooled, you can add a parchment paper sleeve that's been cut to the size of the pan. Make sure to re-spray the top of the parchment paper with the baking spray if you go this route.
- In a medium bowl, whisk together the all-purpose flour, salt, baking powder, unsweetened cocoa powder, and espresso powder. Set to the side.1 cup All-Purpose Flour, 1/2 tsp Salt, 1/2 tsp Baking Powder, 1/2 cup Unsweetened Cocoa Powder, 1 tsp Espresso Powder
- Using a hand mixer or a stand mixer fitted with a paddle attachment, mix together the unsalted butter, vegetable oil, granulated sugar, eggs, and vanilla extract on medium-high speed until blended.1/4 cup Unsalted Butter, 1/4 cup Vegetable Oil, 1 1/2 cup Granulated Sugar, 2 Large Eggs, 2 tsp Vanilla Extract
- Reduce the mixer speed to a slower setting, gradually adding the dry mixture to the wet ingredients until just combined. The brownie batter will be towards the thicker side, but mushy, and easily spreadable.
- Scoop the brownie batter into the prepared 8-inch square pan, then spread it out using a spatula.
- Place into the oven and bake for 25-30 minutes at 350ºF. For reference, I took my brownies out after baking for 25 minutes.
- While the brownies bake, take out a medium-size saucepan and, over medium heat, continuously stir to combine the granulated sugar, dark brown sugar, all-purpose flour, light corn syrup, lightly whisked egg, unsalted butter, and vanilla extract. Remove from heat and add in the chopped pecans. As an alternative, you can wait to add the chopped pecans until after you've poured the pecan pie filling over the brownies.1/4 cup Granulated Sugar, 1/4 cup Light or Dark Brown Sugar, 1 tbsp All-Purpose Flour, 1/4 cup Light Corn Syrup, 1 Large Egg, 1/4 cup Unsalted Butter, 1 tsp Vanilla Extract, 1/2 cup Chopped Pecans
- When ready, remove the brownies from the oven and pour the salted pecan pie filling over the top. Sprinkle with sea salt flakes, then place the brownies back into the oven for another 15-20 minutes at the same temperature of 350ºF. For reference, my brownies baked for additional 15 minutes before I removed them from the oven.1 tbsp Sea Salt Flakes
- When done, remove the brownies from the oven and allow them to cool and set completely before cutting them. The brownies may have some jiggle to them in the middle of the pan. This is okay!
- After they've cooled, you can place them in the refrigerator for 30-60 minutes to help set. Plus, they're really good served chilled too!
- Keep stored in an airtight container in the refrigerator for up to 3 days.
Video
Notes
- Baking times listed in the recipe above are recommended baking times only. Begin checking your brownies at the earliest baking time given. All ovens are different—additional minutes may need to be added to get the results you want.
- The 35 minute prep time listed is for both the preparation of the brownies and pecan pie topping.
- For a more cake-like brownie, add 1 more large egg to the chocolate fudge brownie recipe. You can add a few minutes to your baking time too.
- If using a brownie mix, I recommend adding 2 teaspoons of vanilla extract and 1 teaspoon of espresso powder to the brownie mix to give it a boost of flavor!
- The mixer used in the Instagram recipe video is my Ankarsrum Mixer. I love it!
Nutrition
Nutritional information provided above is an estimate only and will vary based on specific ingredients used. See Nutritional Disclaimer for more info.
So good! I didn’t have corn syrup so used 1/4 cup brown sugar, 1/4 maple syrup, extra flour, everything else the same. It set and was perfect!
Thank you for making them!
Can I use dark corn syrup if I don’t have light?
Hi Lisa, while I didn’t test the recipe using dark corn syrup, you can use it as a substitute for light. It may alter the flavor somewhat (dark gives more of a molasses flavor vs clear which is more vanilla), but should still be really good. If you make the swap, I’d love to hear how they came out!
Perfect bars! Make them!
Recipe was great but a little too gooey and soft for my liking. Next time I will use a box mix for the brownie or trying to bake longer. Also, 1 tablespoon of flaky salt is way too much, 1/2 a tablespoon is more than enough to sprinkle on top. Everything else is great- the flavors were awesome and will be making again with just a few slight adjustments.
Hi Lee! Thank you for making the recipe and for taking the time to include your feedback!
I wish this recipe was more clear. I was unsure how set the brownies should be before adding the pecan pie topping. Also cooking the pecan pie topping over medium heat scrambled the egg, so I had to redo it over a lower heat. Overall, the recipe makes delicious brownies, just needs more clear instructions.